Amatriciana
Red sauce built on rendered bacon or guanciale fat, tossed with spaghetti and crispy pork.
- Cook
- 1 hr 15 min
- Total
- 1 hr 15 min
Not rated
Ingredients
- 6–8 ozbacon, guanciale, or pancetta, diced in small chunks; thick cut preferred
- 1yellow onion, diced
- 4–8 clovesgarlic, minced; depending on taste
- red pepper flakes
- dried oregano
- fresh basil, if you have it(optional)
- 28 ozjar of tomatoes, whole or crushed, preferably San Marzano
- ½ cupwater
- olive oil, only if there isn't enough bacon fat(optional)
- spaghetti
Method
Step 1: Add the bacon to a high-walled pan or Dutch oven with the heat off, then turn the heat to medium. Starting in a cold pan renders more fat and makes the bacon crispier.
Step 2: Cook, stirring occasionally, until the bacon is crispy and plenty of fat has rendered. Move the bacon to a paper-towel-lined plate for later. SAVE ALL OF THE BACON FAT.
Step 3: Add the diced onion, stirring and making sure it doesn't burn, 5–7 minutes or until cooked.
About 7 min
Step 4: Add some red pepper flakes, dried oregano, and the minced garlic. Stir a lot; garlic burns quickly. 60 seconds tops.
Step 5: Add the tomatoes and stir to deglaze the bottom. Add about ½ cup of water. Crush the tomatoes if using whole.
Step 6: Add basil, if using.
Step 7: Simmer on low for 45–60 minutes, until the sauce has thickened a bit and the tomatoes have cooked down.
About 1 hr
Step 8: Remove the basil, if used.
Step 9: Optional: blend with a stick blender for a smoother sauce. I usually do, but nothing wrong with a chunky sauce.
Step 10: Toss cooked spaghetti in the sauce to coat. Garnish with the crispy bacon and serve.
Version 1 · updated November 15, 2026